The Leaf

Playing with colours, textures and flavours, sculpting, and painting is what Jordi Farres likes the most when creating patisserie. Close your eyes and try The Leaf: its tropical flavours will teleport you straight to Brazil. 

Recipe components

Leaf

IngredientsPreparation

Mix together.

Melt at 35°C and add.

Pre-crystallise and add. Coat silicone sheet moulds (or dry and clean real-life leaves) with a very thin layer and create a U-shape with the help of some hemispherical moulds. Leave to crystallise and unmould carefully.

Crunchy Single Origin Brazil sheet

IngredientsPreparation

Pre-crystallise, roll out a very thin slab on a piece of paper and leave to harden a bit. Cut out a 10-cm circle, create a U-shape with the help of some hemispherical moulds and leave to crystallise completely.

Hazelnut cake

IngredientsPreparation
  • 65g
    sugar
  • 3g
    finely grated lemon zest
  • 65g
    egg yolks

Beat together until double in volume.

  • 100g
    egg white
  • 35g
    sugar

Whip to stiff peaks.

  • 20g
    flour
  • 20g
    corn starch
  • 10g
    almond powder

Sieve together.

Gently mix into egg yolk mixture. Alternately add beaten egg whites and flour mixture. Make sure to keep the mixture airy. Roll out thinly on a baking tray and bake at 190°C for 5 minutes. Leave to cool and cut into 11-cm round and triangular discs.

Tropical fruit filling

IngredientsPreparation
  • 20g
    glucose syrup
  • 40g
    caster sugar
  • 135g
    passion fruit puree
  • 135g
    mango puree
  • 50g
    banana puree
  • 30g
    lime juice
  • 25g
    diced mango
  • 1bean(s)
    Tahitian vanilla

Mix together and heat to 40°C.

  • 4g
    NH pectin
  • 10g
    caster sugar

Add and mix until completely dissolved. Heat up to 103°C, pour into long and narrow half-cylindrical silicone mould, and freeze.

Lightly whipped cream with gianduja

IngredientsPreparation
  • 500g
    35% cream
  • 1bean(s)
    Tahitian vanilla

Heat together to 85°C and leave to infuse for 15 minutes.

  • 110g
    egg yolks
  • Q.S.
    salt

Blanch egg yolks with previous mixture, add plenty of salt and heat back up to 85°C.

Pour previous mixture on top and mix well. Leave to cool in refrigerator for 12 hours and whip to soft peaks.

Passion fruit caviar

IngredientsPreparation
  • 50g
    passion fruit puree
  • 1g
    agar
  • 10g
    caster sugar

Heat together, mix well and bring to a boil.

  • 0.5g
    gelatin leaves

Add when previous mixture is at boiling point and leave to cool to 45°C.

  • Q.S.
    sunflower oil

Refrigerate. Trickle drops of previous mixture in it to form caviar-like beads.

Finishing and presentation

IngredientsPreparation

Place a crunchy Single Origin Brazil sheet inside the leaf, followed by the hazelnut cake. Remove the tropical fruit filling stick from its mould and arrange it in the centre of the leaf. Pipe some decorative dollops of lightly whipped cream with gianduja on top using a fluted nozzle, and decorate the whole to the taste with Salted Caramel Crispearls™ Callebaut® CEF-CC-CARAMEL, passion fruit caviar beads and fresh sage leaves.